Girl in Florence aka Georgette Jupe

I started this blog as a writing outlet for me to share what it is I adore about the beautiful city of Florence and Italy also sharing travel tips and stories along the way. Now 'Girl in Florence' includes advice for Florence, artisan features, interviews with locals, tips for life in Italy and travel posts from all over Europe. I'd love to think of myself as a fearless badass but If I am keeping it 100% real on this blog a quote that I sort of live by is"I haven't failed. I've just found 10,000 ways that won't work." I hope you enjoy this journey with me.

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Carrot Cake and Icing recipe

07.02.2012 3 Comments

I have been craving a moist ( I hate saying that word ) carrot cake for some time but I always seem to either burn anything I put in the oven or over do some ingredient ( like baking soda ) to make it completely disgusting. Recently for a girls get together I ended up bringing this while also saving some for t-mans parents and everyone loved it! It can be difficult finding all of the ingredients you need when you look up recipes in english so I tweaked a bit from a few different ones. My base recipe comes from Canadian Living and its actually a pumpkin carrot cake but I didn’t add puree to mine..


  • 3/4 cup (175 mL) sugar
  • 3/4 cup (175 mL) packed brown sugar (zucchero di canna in Italy, I actually can find the more packed kind at the Coop or Esselunga supermarkets
  • eggs
  • 1/2 cup (125 mL) vegetable oil
  • 1 tsp (5 mL) vanilla (essenza di vaniglia , look in the baking aisle you’ll see it in little vials and green packaging )
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder ( lievito )
  • 2 tsp (10 mL) cinnamon (cannella)
  • 1 tsp (5 mL) baking soda ( bicarbonato di sodio )
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) nutmeg ( noce moscata )
  • 2 cups (500 mL) grated carrots
  • not just for bambini ; )

    1 baggie of pureed carrot and pumpkin ( pictured on the left, you can find this in the store where baby food is sold , seriously it makes the cake moist! ) its called Vellutata Carote e Zucca

  • 1 small bag of chopped walnuts ( I used one of the snack bags with chopped walnuts and worked and was cheaper )
  • 1 Orange for zest
  • ICING , 2 packages of Light cream cheese, :3/4 cup (175 mL) butter, softened , 3-3/4 cups (925 mL) icing sugar ( zucchero a velo ) , 1/2 cup (125 mL) whipping cream ( panna da montare )


In large bowl, beat together sugar, brown sugar, eggs, oil and vanilla until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg; pour over egg mixture and stir just until moistened. Stir in carrots, zest, pumpkin & carrot mixture,  and nuts. Spread in greased 13- x 9-inch (3.5 L) metal cake pan.

Bake in centre of ( 180°C) oven for about 30 minutes ( the official recipe said 40 minutes but my oven heats up really quick due to it being about 1000 years old and grumpy) .  Let it cool for a while before applying the icing.

Icing: In bowl, beat butter until light and fluffy; beat in your powdered sugar alternately with cream, making 3 additions of sugar and 2 of cream. Cool the icing in the fridge for a few hours before putting on your cake.

I am pretty sure if you are related to Betty Crocker or at the very least , not me, your cake should look like this..

never going to look like this ( my desserts )

My best effort looked like this :

funny hedgehog and my carrot cake muffins

They were awesome though.. and I loved the icing. It was a little runny but hey I did make it myself.. We “attempted” to decorate the muffins by cutting thin strips of carrot to make wheels and put some sliced pineapple on top.. ENJOY!


Georgette Jupe is a 'Tuscan Texan' digital social media marketing maven based in Florence, Italy. When she's not at her day job as social media manager and content editor at ITALY Magazine, she's creating social strategies for international clients and providing travel, foodie & life tips via her blog 'Girl in Florence'. Hobbies include plenty of reading, hiking, beagle cuddles, the hunt for the 'perfect' Moscow mule and laughs with the girls.

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  • Avatar
    thingsmybellylikes 07.02.2012 at 22:23

    Ahahaha, I hate the word ‘moist’ too. Unfortunately it’s so damn useful when it comes to blathering about food.

    Also, is funny hedgehog a hand puppet? If so, I used to be the proud owner of my own funny hedgehog

    • Avatar
      ggnitaly84 07.02.2012 at 22:26

      haha I feel the same way about the words “honeysuckle”, “subpoena” and “wetnap” for the funny hedgehog comment, I seem to love the little guys to the extent that whenever I see a cute figurine in a store, I’ll buy it. Hence the one sitting on my table when I snapped the muffin pic. I am very intrigued to see this hedgehog hand puppet though.. 😉

  • Avatar
    frugalfeeding 07.02.2012 at 23:14

    See, I like the word moist :D. It’s better than the word cleanse… What a wonderful looking cake 🙂

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    About Me

    About Me

    Hi There!

    Ciao, I'm a curious American "Tuscan Texan" who calls Florence, Italy home for the past 11 years. I am the editor at Italy Magazine and I also work as an established digital social media marketing strategist (5+ years) as well as a freelance writer. My bylines have appeared in Lonely Planet, Luxos Magazine, and International Living. This blog is my way to share what life is like living and working abroad, as well as provide up-to-date true advice on traveling and living in Italy, weekend trips around Europe, and a monthly roundup of interesting events. I'm married to a wonderful Frenchman and we have a Florentine beagle who rules the household. Keep in touch with our adventures with your favorite glass of franciacorta or espresso!


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